While camping at Crater Lake this past weekend we made this cornbread over the campfire. It was fast and easy, which is especially great when you are camping. We heated up some tortilla soup while it was cooking and dinner was ready in 20 minutes.
This cornbread is designed to be cooked in a cast iron skillet over a heat source like a campfire or stovetop. If you are going to make it over the campfire I find it easiest to mix dry ingredients at home and put them into a sealed plastic bag. I also combine the soy milk, eggs and corn and put this wet mixture into a water-tight container so it can go into the cooler. Make sure you bring a bowl and a whisk to combine the wet and dry ingredients just before cooking.
*Don’t ever put a cold cast iron pan onto a hot fire. Always put the cast iron onto where it will be cooking, then light the fire.
Polenta, corn meal and corn flour are all the same thing just ground to a different texture. This recipe uses polenta, but you have the option of using 1/2 polenta and 1/2 corn flour if you want a smoother cornbread. If you want to use only polenta, then skip step one and move on to step two.
Makes: 4 servings
Equipment: cast iron skillet
Course: Side Dish
Special Equipment: Blender
Written by Anne Beaubien